Mediterranean Seafood Stew

 

Ingredients

· 1/4 cup extra-virgin olive oil

· 2 leeks, sliced

· 1 red bell pepper, diced

· 1 fennel bulb, trimmed and diced

· 2 shallots, minced

· 4 garlic cloves, minced

· 3 tomatoes, seeded and chopped

· 1 teaspoon fennel seeds

· 4 cups chicken broth or fish broth

· 24 hard-shell clams or mussels

· 1 pound white fish, such as halibut, cod, snapper, or sea bass, cut into chunks

· 1 1/2 pounds shrimp, peeled

· 1/4 cup pesto, or 1/3 cup chopped fresh basil

· Salt and freshly ground black pepper

 

Steps

1) Heat the oil in a large saucepan or Dutch oven over medium-high heat. Sauté the leeks, bell pepper, fennel, shallots, and garlic in the oil until tender-crisp, about 5 minutes.

2) Add the tomatoes, fennel seeds, and broth. Bring to  boil, then reduce the heat and simmer for 10 minutes.

3) Add the clams to the broth, cover, and simmer for 5 minutes. Add the white fish and simmer for another 5 minutes. Then, add the shrimp, cover, and cook until the shrimp turn pink, about 5 minutes.

4) Stir in the pesto. Season to taste with salt and pepper. Discard any clams that have not opened. Serve at once.

 

From: 101 One Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan

By: Andrea Chesman